Melon jam for the winter: simple recipes

Melon jam for the winter: simple recipes

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Fragrant and tasty melon jam is an exquisite delicacy that will be a great addition to baked goods or just tea. This is a great way not only to prepare a fragrant fruit for future use, but also to surprise guests.

Secrets and nuances of cooking melon jam for the winter

Cooking will not take long. Ripe, sweet fruits are washed, cut in half and cored. The pulp is cut from the rind. Then the jam can be cooked in two ways. In the first case, pieces of melon are placed in a saucepan, covered with granulated sugar and left for several hours so that they let the juice out. The contents are boiled, covered with a lid, until soft. It is better not to add water, since the fruit itself is quite watery. Then the resulting mass is interrupted with an immersion blender until a homogeneous mass is obtained, which is simmered over low heat until the desired consistency is obtained.

Cooking in the second way involves grinding raw. To do this, the peeled fruit is twisted in a meat grinder and only then combined with sugar and boiled until a thick consistency is obtained.

The amount of sugar is adjusted according to the sweetness of the melon. To prevent the delicacy from being sugary, citrus fruits are added to it.

Jam is prepared in a container made of metal that does not oxidize. A wide enamel basin is best suited for this. In such a container, evaporation is faster.

Melon jam recipes for the winter

There are several options for melon jam for the winter with various additives.

A simple melon jam recipe for the winter


  • 200 g of fine crystalline sugar;
  • 300 g sweet melon.


  1. The washed fruit is cut in half, the seeds with soft fibers are cleaned in any convenient way.
  2. The slices are placed in a wide enamel bowl. Fall asleep with granulated sugar and put on moderate heat. Cook, stirring occasionally to prevent burning, for 40 minutes. The syrup should darken, and the pieces of fruit should become transparent.
  3. The resulting mixture is poured into a bowl with high walls and mashed.
  4. Melon puree is returned to the bowl and heated for another 5 minutes. Small jars are washed with soda solution, poured over with boiling water or steamed over steam. The hot delicacy is poured into the prepared container, rolled up hermetically with tin lids, after boiling them.

Melon jam with apples


  • 300 ml of filtered water;
  • 1 kg of apples;
  • 1 kg 500 g caster sugar;
  • 1 kg of melon.


  1. Wash the apples under the tap, dry them slightly, placing them on a disposable towel. Cut each fruit and remove the core. Cut the pulp into slices.
  2. Rinse the melon, cut into two parts and scoop out the seeds with fibers. Cut off the peel. Chop the pulp into cubes and send to the apples.
  3. Pour in water and place on the stove, turning on quiet heating. Cook the fruit until soft, stirring occasionally. Puree everything with a blender. Add sugar and cook until desired thickness. This usually takes 2 hours.
  4. Pack hot jam in jars, after sterilizing them in any convenient way. Roll up boiled lids and store in a cool place.

Melon jam with apples, condensed milk and orange zest


  • 2 g vanilla sugar;
  • 1 kg 200 g of peeled melon;
  • 1/3 tsp ground cinnamon;
  • ½ kg of apples;
  • 20 g of condensed milk;
  • 300 g of fine sugar;
  • 5 g orange peel.


  1. The fruit is washed, peeled and cored. The pulp is twisted in a meat grinder and placed in a saucepan with a thick bottom. Cover with sugar and stir. If desired, leave for a while to form juice.
  2. The container is placed on low heat and boiled to the desired thickness. The foam must be removed with a slotted spoon.
  3. Condensed milk, vanillin, cinnamon and orange zest are added to the viscous jam. Stir, bring to a boil and pack in a sterile glass container. They are rolled up and sent to storage in a cool cellar.

Melon and banana jam


  • 1 sachet of gelatin;
  • 600 g sweet melon;
  • 1 lemon;
  • 350 g caster sugar;
  • 400 g bananas.


  1. Cut the melon into two parts, after washing it. Scrape out the fibers with seeds and cut off the peel. The pulp of the fruit is cut into small chunks.
  2. Peel the bananas and cut them into circles.
  3. The melon is transferred to a saucepan, covered with granulated sugar and put on a slow heating. Cook for a quarter of an hour, stirring constantly.
  4. Add banana mugs to the fruit mixture. The lemon is washed, wiped off with a napkin and cut into thin circles. Sent to the rest of the ingredients.
  5. Continue to cook until desired consistency. Stir regularly so that the mass does not burn. Remove from the stove, remove the lemon. The mass is interrupted to a puree state with an immersion blender.
  6. Bring the mixture to a boil again. Pour in zhelphix. Stir. After 3 minutes, they are laid out in sterile jars and rolled up with boiled lids.

Ginger melon jam


  • 2cm piece of fresh ginger root
  • 1 kg of melon pulp;
  • 1 lemon;
  • ½ kg of granulated sugar;
  • 1 cinnamon stick


  1. Wash the melon for cooking jam. Remove the seeds by scraping out the core with a spoon. Cut the fruit into slices, peel each of them. Chop the pulp into small pieces.
  2. Place the melon in a heavy-bottomed saucepan. Cover everything with sugar, stir and leave for 2 hours to release the juice.
  3. Put the saucepan on the stove and turn on high heat. Bring the mixture to a boil. Reduce heat and continue cooking for about half an hour until the melon slices are tender.
  4. Kill the cooked fruit with a blender until smooth. Wash the lemon, cut it in half and squeeze the juice from it into the melon mixture. Put a cinnamon stick here. Peel the ginger root, grate and combine with the rest of the ingredients.
  5. Mix the jam and cook for another 10 minutes. Remove the cinnamon stick. Wash, sterilize and dry cans for canning. Boil the lids. Pack the finished jam in a glass container, cork tightly and leave to cool completely, turning it over and wrapping it in a warm blanket.

Terms and conditions of storage

The best utensils for storing jam are pasteurized glass containers. It is not recommended to expose the delicacy to sudden changes in temperature so that mold does not form on the surface. If the jam is cooked correctly, it can remain fresh for several years. The shelf life depends on the amount of sugar used to make the jam. The sweet product retains its freshness from six months to a year. If a little sugar is used, the treat will last up to three years.


Melon jam is a fragrant and delicious dessert. It can be simply served with tea or used as a filling for baked goods. Experimenting with different additives, you can come up with your own original recipe for this delicacy. Melon can be combined with other fruits such as apples, pears and bananas. From spices add cinnamon, vanillin, ginger.

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